Crispy chicken katsu curry

Based on 28 ratings

Eric Chou

Food Photographer at Kitchen Stories

erictriesit.com/

Difficulty

Easy 👌
50
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
chicken breasts
80 g panko breadcrumbs
125 g carrots
200 g potatoes
onion
2 cloves garlic
1 tbsp vegetable oil
25 g butter
65 g flour
1½ tbsp curry powder
350 ml chicken stock
60 ml apple juice
½ tbsp soy sauce
½ tsp sugar
1 tsp vinegar
eggs
salt
pepper
chili flakes
vegetable oil (for frying)
scallion (for garnish)
short grain rice (cooked, for serving)
Metric
Imperial

Utensils

  • peeler
  • knife
  • cutting board
  • pot
  • cooking spoon
  • plastic wrap
  • meat tenderizer
  • 3 plates
  • whisk
  • frying pan
  • tongs

Nutrition per serving

Cal
1769
Protein
58 g
Fat
128 g
Carb
99 g
  • Step 1/5

    Peel carrots. Dice carrots and potatoes into medium chunks. Dice onion into cubes and mince garlic.
    • 125 g carrots
    • 200 g potatoes
    • onion
    • 2 cloves garlic
    • peeler
    • knife
    • cutting board

    Peel carrots. Dice carrots and potatoes into medium chunks. Dice onion into cubes and mince garlic.

  • Step 2/5

    To make the sauce, add vegetable oil to a medium pot over medium heat. Add minced garlic and onion and sauté for approx. 5 min. Add butter, let melt, then add some of the flour and stir continuously for approx. 4 min., until the mixture starts to brown. Stir in curry powder, and if desired some chili flakes, and cook, stirring continuously, for approx. 3 min. more.
    • 1 tbsp vegetable oil
    • 25 g butter
    • 15 g flour
    • 1½ tbsp curry powder
    • chili flakes
    • pot
    • cooking spoon

    To make the sauce, add vegetable oil to a medium pot over medium heat. Add minced garlic and onion and sauté for approx. 5 min. Add butter, let melt, then add some of the flour and stir continuously for approx. 4 min., until the mixture starts to brown. Stir in curry powder, and if desired some chili flakes, and cook, stirring continuously, for approx. 3 min. more.

  • Step 3/5

    Deglaze with chicken stock and apple juice, then add sugar, vinegar, soy sauce, potatoes, and carrots to the pot. Let simmer over low heat for approx. 30 min., or until the sauce is thickened but still pourable and the vegetables are tender all the way through. Season with salt to taste.
    • 350 ml chicken stock
    • 60 ml apple juice
    • ½ tsp sugar
    • 1 tsp vinegar
    • ½ tbsp soy sauce
    • salt

    Deglaze with chicken stock and apple juice, then add sugar, vinegar, soy sauce, potatoes, and carrots to the pot. Let simmer over low heat for approx. 30 min., or until the sauce is thickened but still pourable and the vegetables are tender all the way through. Season with salt to taste.

  • Step 4/5

    Meanwhile, place chicken breasts on a cutting board. Cover with plastic wrap or parchment paper and use the flat side of a meat tenderizer to pound until it’s approx. 1,5 cm (⅔-in.) thick all over. Season with salt and pepper on both sides.
    • chicken breasts
    • salt
    • pepper
    • plastic wrap
    • meat tenderizer

    Meanwhile, place chicken breasts on a cutting board. Cover with plastic wrap or parchment paper and use the flat side of a meat tenderizer to pound until it’s approx. 1,5 cm (⅔-in.) thick all over. Season with salt and pepper on both sides.

  • Step 5/5

    Add vegetable oil to a frying pan, set over medium heat. Whisk eggs in a rimmed plate or baking sheet and add remaining flour and panko breadcrumbs to two additional rimmed plates or baking sheets. Dredge the chicken breasts first in flour, then egg, and finally into the breadcrumbs. Shallow fry chicken breasts on each side for approx. 4 min., until golden brown and crispy. Serve with curry, cooked rice, and garnish with scallion, if desired. Enjoy!
    • vegetable oil (for frying)
    • eggs
    • 50 g flour
    • 80 g panko breadcrumbs
    • scallion (for garnish)
    • short grain rice (cooked, for serving)
    • 3 plates
    • whisk
    • frying pan
    • tongs

    Add vegetable oil to a frying pan, set over medium heat. Whisk eggs in a rimmed plate or baking sheet and add remaining flour and panko breadcrumbs to two additional rimmed plates or baking sheets. Dredge the chicken breasts first in flour, then egg, and finally into the breadcrumbs. Shallow fry chicken breasts on each side for approx. 4 min., until golden brown and crispy. Serve with curry, cooked rice, and garnish with scallion, if desired. Enjoy!